I was watching an episode of Secrets of a Restaurant Chef on Food Network the other day and caught the very end of an episode where Anne made a warm arugula salad with lemon vinaigerette dressing. It looked delicious. I ended up making it tonight to go with our chicken wrapped in prosciutto. The lemony flavor juxtaposed with the peppery arugula was delicious. Heating the dressing a bit before wilting the arugula in it makes all the flavors meld together nicely too.
The ingredients presented below makes enough dressing for two large salads.
1- 1/4 cup olive oil
2- 1 tsp dijon mustard
3- zest of half a lemon
4- juice of half a lemon
5- 2-3 cloves garlic, leave whole
1- Whisk all ingredients together.
2- Heat the dressing in a pan over medium low heat until the garlic turns a light brown. Remove the garlic and discard.
3- Turn the heat to low and wilt the arugula in the dressing.
4- Serve warm with some fresh Parmigiano-Reggiano cheese and croutons.